Multigrain risotto

Yield: 8 Servings

Measure Ingredient
1 cup Cooked brown rice
1 cup Cooked wild rice
1 cup Cooked toasted barley
1 cup Cooked spelt*
2 cups Organic butternut squash puree
1 teaspoon Truffle vinegar (she used truffle oil but said you could substitute truffle vinegar)
1 teaspoon Sherry vinegar
½ cup Shredded Fontina or some other LF cheese (optional)
1 Leek; diced
1 small Carrot; diced
1 Stalk celery; diced
4 cups Wild mushrooms; sliced (Chanterelles; Shiitakes, Tree Oysters)
1 teaspoon Garlic; chopped
½ cup Dry white wine
Water or vegetable stock
1 cup Frozen petit green peas; thawed
1 cup Tomato; diced
½ cup Chives; chopped
½ cup Parsley; chopped
1 teaspoon Fresh sage; chopped (or more)
1 teaspoon Fresh thyme; chopped (or more)
Salt and black pepper to taste
Toasted pumpkin seeds to garnish

Date: Tue, 28 May 1996 16:53:54 -0500 From: lisa@... (Lisa Folickman) *note: Spelt is also called Farro, Spelt is one of the most ancient grains and is an ancestor of contemporary strains of wheat. Spelt is an easily digestable wheat substitute.

I received so many requets for this recipe, here it is (in two posts): This is a recipe that I have never personally made, but I saw it being made by a chef at a demonstration I went to in Vail, CO. If anyone is going to that area and is interested in going to this healthy cuisine restuarant, I forgot the name but it's located in the Vail Valley Health Club.

Oh, and I tasted the dish. It's worth making! Not a quick, easy dish, but a good gourmet one to impress guests! 1. Cook grains according to package directions, except barley, which should be toasted until golden and aromatic before adding water.

2. Put whole butternut squash in 400 degree oven until soft (about 45 min).

Cook, peel, seed, and scoop out all pulp from skin. Puree in blender with vinegars and just enough water to process completely, until smooth like baby food.

3. Heat a large saute pan over high heat. Add a bit of broth, a pinch of salt and pepper, mushrooms, leek, carrot, celery, and garlic. Saute over medium-high heat stirring fequently for around 5 minutes. Add ¼ Cup water and continue sauteing until mushrooms are tender and water is reduced to about 1 T. Add white wine and reduce again.

4. Add mixed grains, peas, tomato, chives, parsley, sage, thyme, and buternut squash puree. Mix until warm. Add a little water, stock, or sherry vinegar if too dry. Fold in cheese and season with salt and pepper.

5. Garnish with pumpkin seeds. Serve immediately. Serves 8.

FATFREE DIGEST V96 #148

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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